Preheat oven to 300°F. Generously coat all sides of short ribs with salt and pepper, and sauté on high for two minutes per side. Place all remaining ingredients in a heavy-bottom pan large enough to allow two inches on each side and four inches from the top. Place short ribs into the pan on top of the vegetables, then cover with water, leaving two inches from the top of the pan. Cover pan with aluminum foil and cook for three and a half to four hours.

Cabernet-Olive Jus

1⁄2 cup shallots, minced

2 Tbsp kosher salt

1 sprig rosemary

1 Tbsp cracked pepper

1 bottle J. Lohr Estates Seven Oaks Cabernet

1 1⁄2 cups kalamata olives, pitted

1 cup sugar

In medium saucepot, sauté shallots and rosemary for two minutes. Add the J. Lohr Estates Cabernet, sugar, salt, pepper and olives. Reduce on low heat until syrupy, approximately one hour. Reserve for later.

In medium saucepan, sauté onion and rice in oil for five minutes until translucent, then add salt and pepper. Add J. Lohr Estates Chardonnay and one third of the water. Cook on medium heat, stirring constantly until water has cooked out. Repeat process with remaining water. After adding the final batch of water, add mushrooms, figs and spinach, and cook until creamy.